CanHOPE is a non-profit cancer counselling and support service provided by Parkway Cancer Centre, Singapore.
The trick to cooking any fish is not to overcook it. With salmon, it is even easier because salmon can be eaten raw. I usually like my salmon medium rare but you can cook this to your preference.
SERVES 4
1 cup brown rice, washed
3 cups water
12 tablespoons bottled teriyaki sauce (Kikkoman is good.)
2 tablespoons Bovril
4 tablespoons sugar
4 salmon fillets (approximately 150g each), with skin on, cut into slices about 3cm thick
10 shallots, peeled, and thinly sliced cup canola oil
2 tablespoons mirin
Salt and pepper to taste
4 sprigs fresh coriander, roughly chopped 2 calamansi limes, halved
DIRECTIONS
If there is any extra oil from frying the shallots, strain it into a jar and keep it in the fridge. You can use it when stir-frying anything; it’ll give your dishes a lovely flavour boost. If you don’t eat beef, just leave out the Bovril.